It may sound silly, but when I did my first Whole30 a few years back, I had NO IDEA how to make mashed potatoes without milk and butter! I could only think of coconut milk and olive oil. All together it was kind of a gross combination!
The next time I made them, I realized we had some almond milk in the house, but my husband realized too late it was vanilla flavored. Another gross combination!
Since mashed potatoes are one of my favorite foods and lots of kids I know can’t tolerate dairy too well, this recipe is a perfect fit!
The consistency is PERFECT to add gravy to! However if you’re not serving gravy, you may want to add another tablespoon or two of almond milk.
Whole30 Mashed Potatoes
- 3 lbs potatoes scrubbed, peeled, and chopped
- 1/4 cup almond milk plus 2 Tablespoons
- 1/4 cup ghee
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Bring a large pot of water to a boil. Add the potatoes and boil until fork tender, roughly 10 minutes.
- Drain the potatoes. Add the milk and ghee and mash the potatoes thoroughly. Add spices and mix well. Enjoy!